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A glass parfait dish slightly right of center of the frame holds two scoops of pears sorbet and a cookie garnish, on a marble surface with a gathered green and white striped cloth, whole fruit, a white plate of cookies, and a spoon.

Pear Sorbet with Ginger-Infused Maple Syrup

  • Author: Laura Sorkin
  • Total Time: 6 hours, 10 minutes
  • Yield: 6 servings 1x


Pear Sorbet with Ginger-Infused Maple Syrup is a refreshing and delicious homemade dessert that features autumn produce. Vegan, dairy free, and gluten free.


  • 3 pears, peeled, cored, and cut into chunks
  • 1/4 cup Runamok Ginger Root Infused Maple Syrup, or more to taste
  • 1 Tbsp granulated sugar
  • 1/2 tsp lemon zest, plus more for garnish
  • Butter cookies, for serving (optional)


  1. Place the pears in a saucepan and add water until just covered. Poach over medium heat until just tender, about 10 minutes. Remove from heat and set aside to cool for 5 minutes.
  2. Drain and place the fruit in a high-speed blender with the Ginger Root Infused Maple Syrup and sugar. Blend on high to produce a fine puree. Taste and adjust for sweetness, adding more syrup if necessary. Add the lemon zest and blend to combine.
  3. Let the mixture cool completely, then chill in the refrigerator for several hours until cold.
  4. Transfer the puree to an ice cream maker and process according to manufacturer’s instructions. Transfer to an airtight container and place in the freezer. Allow to freeze completely.
  5. Scoop into dessert dishes and garnish with lemon zest if desired. Serve with a few butter cookies on the side.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Sorbet
  • Method: Stovetop
  • Cuisine: Dessert

Keywords: sorbet, frozen desserts, vegan desserts, pear, maple syrup